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Pumpkin Cake Roll with Ice Cream Recipe

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This recipe for Pumpkin Cake Roll with Ice Cream is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
¾ Cup all-purpose flour
½1/2 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
3 large eggs
1 Cup granulated sugar
⅔ Cup Libby's 100% Pure Pumpkin

Filling:
1 qt. Your Favorite Vanilla Ice Cream
Directions:
Directions:
Preheat oven to 375ºF. Grease 15x10-inch jelly-roll pan; line with waxed paper. Grease and flour paper.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. In a large mixing bowl, beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen cake from waxed paper to prevent sticking, then roll into cake roll and unroll. Place in freezer until partially frozen.

Use spade to sliver about 1" thick slabs of ice cream onto cake evenly. Roll cake into log. Tuck extra ice cream into ends. Put into freezer until frozen.

Slice to serve.
Number Of Servings:
Number Of Servings:
8-12

 

 

 

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